Svetlana’s Recipes

Ingredients:

-4 peaches, sliced in half
-1/4 cup honey
-1/2 tsp ginger
-1/4 cup chopped pistachios

1. Preheat oven to 400 degrees.
2. Cut peaches in half and take out the pit.
3. Place the peaches in the baking pan, slice side up.
4. Drizzle with honey and ginger.
5. Bake for 20 minutes, or until peaches are tender.
6. Serve topped with pistachios.

Ingredients:

-1/4 cup orange liqueur
-1 package unflavored gelatin
-3 large ripe mangoes, peeled, pitted, chopped
-1 cup whipping cream

1. Pour liqueur into small bowl; sprinkle gelatin over. Let gelatin soften 10 minutes.
2. Puree mangoes in processor.
3. Set bowl of gelatin in saucepan of simmering water. Stir until gelatin dissolves.
4. Add gelatin mixture to mango in processor and blend.
5. Whip cream in large bowl to soft peaks.
6. Fold in mango mixture.
7. Pour into glasses.
8. Refrigerate for 2 hours.

Ingredients:

-2 eggs
-3/4 cup sugar
-1 teaspoon baking soda
-1 tablespoon liquid honey
-1/2 cup unsalted butter
-2 cups flour

Cream Filling:
-3 cups sour cream
-1/2 cup sugar
-zest of one lemon
-1 cup crushed plain sweet biscuit crumbs, for coating
-1 cup pistachios

1. Preheat oven to 375 degrees F.
2. Beat eggs well with sugar; add baking soda and liquid honey.
3. Melt the butter in a pot; add to the honey mixture.
4. Put on a low heat, add the flour while mixing and mix until the mass is without lumps (the mixture will be very thick and very hard to stir). Remove from heat and cool.
5. Dip the dough in flour, divide into 6-8 balls, roll each layer very thin, cut circles as round, and bake until golden brown; repeat with remaining dough and allow to cool before assembling.
6. Beat sour cream, sugar and lemon zest until the sugar dissolves-the mixture will still be fairly liquid.
7. Coat each layer with a generous layer of cream; assemble the cake, coat the sides with cream and sprinkle top and sides with crumbs.
8. Sprinkle with pistachios or any other nuts.
9. Allow to set at least 6 hours before eating.

Ingredients:

1. Spread 6 Nilla Wafers each with 1 teaspoons peanut butter, and top each with another wafer to make 6 cookie sandwiches
2. Microwave 1 square Baker’s Baking Chocolate in a bowl on High for 30 seconds or until melted
3. Dip each cookie sandwich half way into the melted chocolate then place on waxed paper
4. Refrigerate 10 minutes or until chocolate is set

Mint Simple Syrup:
-1 cup packed fresh mint leaves, choppedd
-1 cup sugar

Fruit Salad:
-1 1/2 cups fresh pineapple, cubed
-1 1/2 cups fresh papaya, cubed
-2 kiwi, peeled, halved, and sliced
-1/2 cup fresh blueberries
-2 tablespoons lime juice
-2 teaspoons lime zest
-2 cups vanilla yogurt
-2 tablespoons chopped fresh mint leaves
-4 teaspoons ground flaxseeds

1. To make syrup: Bring mint, sugar, and 1 cup water to a boil in saucepan; simmer 5 minutes
2. Remove from heat, cover, and steep 15 minutes
3. Strain syrup, and discard mint leaves; cool
4. To make fruit salad: Toss pineapple, papaya, kiwifruits, blueberries, lime juice, lime zest, and 1/4 cup mint syrup in large bowl
5. Divide among 4 bowls
6. Top each serving with 1/2 cup yogurt, 1 1/2 teaspoons mint, and 1 teaspoon flaxseeds

Ingredients:

-2 cups Honey Maid Graham Cracker Crumbs
-1 1/4 cup sugar, divided
-6 tablespoons butter, melted
-4 packages (8 oz each) Cream Cheese, softened
-1 cup sour cream
-grated peel of 1 lemon
-juice of 1 lemon
-4 eggs

1. Preheat oven to 325 degrees F
2. Mix graham crumbs, 1/4 cup of the sugar and the butter
3. Reserve 1/4 cup of the crumb mixture; press remaining crumb mixture firmly onto bottom of baking pan
4. Beat cream cheese and remaining 1 cup sugar in a large bowl with electric mixer on medium speed until well blended
5. Add sour cream; mix well
6. Stir in lemon peel and juice
7. Add eggs, 1 at a time, mixing on low speed after each addition just until blended
8. Pour over crust; sprinkle with reserved 1/4 cup crumb mixture
9. Bake 40 minutes or until center is almost set
10. Refrigerate at least 4 hours or overnight
11. Store in refrigerator

Ingredients:

-2 cups flour
-3/4 teaspoon baking soda
-1/2 teaspoon salt
-1/2 cup sugar
-1/4 cup butter, softened
-2 large eggs
-1 1/2 cups mashed ripe banana (about 3 bananas)
-1/4 cup plain yogurt
-3 tablespoons dark rum
-1/2 teaspoon vanilla extract
-1/2 cup + 1 tablespoon flaked sweetened coconut
-1/2 cup powdered sugar
-1 1/2 tablespoons fresh lemon juice

1. Preheat oven to 350 degrees F
2. Lightly spoon flour into dry measuring cups; level with a knife
3. Combine flour, baking soda, and salt, stirring with a whisk
4. Place sugar and butter in a large bowl; beat with a mixer at a medium speed until well blended
5. Add eggs, 1 at a time, beating well after each addition
6. Add banana, yogurt, rum, and vanilla; beat until blended
7. Add flour mixture; beat at a low speed just until moist
8. Stir in 1/2 cup coconut
9. Spoon batter into a loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut
10. Bake for 1 hour or until wooden pick inserted in center comes out clean
11. Cool in pan 10 minutes on a wire rack; remove from pan
12. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread
13. Cool completely on wire rack and enjoy

Ingredients:

-1/4 cup butter, melted
-3 packages (8 oz. each) Cream Cheese, softened
-1 1/2 cups sugar, divided
-6 eggs, divided
-2 tablespoons grated lemon peel, divided
-1/2 cup fresh lemon juice
-2 tablespoons butter

1. Preheat oven to 350°F
2. Mix graham crumbs and melted butter until well blended; press firmly onto bottom of pan
3. Beat cream cheese and 3/4 cup of the sugar in large bowl with electric mixer on medium speed until well blended
4. Add 3 of the eggs, one at a time, mixing on low speed after each addition just until blended
5. Stir in 1 tablespoon of the lemon peel and pour over crust
6. Bake 45 to 50 minutes or until center is almost set
7. Run knife around rim of pan to loosen cake; cool before removing rim
8. Refrigerate at least 4 hours before serving
9. Meanwhile, beat remaining 3 eggs and remaining 3/4 cup sugar with wire whisk until well blended
10. Add remaining 1 tablespoon lemon peel, the lemon juice and 2 tablespoons butter; mix well
11. Microwave on high 2 minutes; beat until butter is completely melted and mixture is well blended
12. Microwave an additional 2 minutes or until mixture just comes to boil and is slightly thickened; stir
13. Cool completely
14. Cover and refrigerate until ready to use
15. Drizzle sauce evenly over cheesecake slices before serving

Ingredients:

-1 package (3oz) cream cheese, softened
-5 cups confectioners’ sugar, sifted
-3 tablespoons plain yogurt
-1 teaspoon vanilla
-1/2 cup white chocolate chips
-2 cups raisins

1. Combine cream cheese, sugar, yogurt and vanilla in top of double boiler
2. Place over boiling water and blend until lukewarm and smooth
3. Add chips and continue stirring until completely melted and smooth
4. Remove from heat
5. Quickly stir in raisins
6. Drop mixture by spoonfuls onto wax paper-lined baking sheets
7. Let stand until set
8. Store between sheets of wax paper in airtight container

Ingredients:

-1/4 cup boiling water
-2 ounces unsweetened chocolate, coarsely chopped
-2 teaspoons instant coffee powder
-6 tablespoons unsalted butter, softened
-1/2 cup sugar
-2 eggs
-1/2 teaspoon vanilla extract
-1 cup flour
-1/4 teaspoon salt
-1 1/2 cups chopped walnuts
-1 cup raisins
-1 cup semisweet chocolate pieces

1. In saucepan combine water, unsweetened chocolate and coffee powder
2. Warm over low heat to melt chocolate; set aside
3. In mixer bowl cream butter and sugar
4. Stir in chocolate-coffee mixture, eggs and vanilla
5. Stir flour and salt into creamed mixture
6. Mix in walnuts, raisins and semisweet chocolate pieces
7. Drop by teaspoonfuls onto lightly greased baking sheets
8. Bake in 350°F oven 13 to 15 minutes, until edges are crisp but centers still soft
9. Remove to rack to cool
10. Dust with powdered sugar

Ingredients:

-2 cups flour
-1/2 cup sugar
-2 teaspoons cinnamon
-1/2 teaspoon baking soda
-1 teaspoon salt
-3/4 cup oil
-2-1/2 tablespoons vanilla
-3 eggs, beaten
-1 cup chopped ripe mango
-1 cup raisins
-1/4 cup chopped macadamia nuts
-1/2 cup shredded coconut

1. Preheat oven to 325°F
2. Sift flour, sugar, cinnamon, baking soda and salt into a large mixing bowl
3. Mix in oil, vanilla and eggs until well blended
4. Stir in mango, raisins, macadamia nuts, and shredded coconut
5. Spread mixture in a greased 9×9-inch cake pan
6. Bake for 1 hour or until toothpick inserted in middle comes out clean
7. Cool for at least 25 to 30 minutes before serving

Ingredients:

Crust:
-1 1/2 cups flour
-1/2 cup unsweetened cocoa powder
-1/8 teaspoon salt
-6 tablespoons butter, softened
-1/2 cup confectioners’ sugar
-1 teaspoon vanilla extract

Filling:
-12 oz bittersweet chocolate, chopped
-1 (12 oz) can evaporated milk
-1 tablespoon butter
-1 teaspoon vanilla extract

1. Sift flour, cocoa powder, and salt into medium bowl; set aside
2. Beat butter and confectioners’ sugar with mixer until soft and creamy
3. Beat in flour mixture just until combined
4. Add vanilla extract and 2 tablespoons water; mix with spatula until soft dough forms
5. Wrap in plastic wrap, and chill 1 hour
6. Preheat oven to 400F
7. Use cooking spray to coat tart pan with removable bottom
8. Roll chilled dough to 1/8 inch thick circle on well-floured surface
9. Transfer to prepared tart pan, press in bottom and sides, and trim edges
10. Use excess dough to repair any cracks or holes
11. Cover crust with parchment paper, and weigh down with uncooked rice
12. Reduce oven heat to 350F and bake 7 minutes
13. Remove parchment paper and rice, and bake 5 to 7 minutes more, or until dry and pale brown; cool
14. Place chocolate in large heat-proof bowl in saucepan
15. Bring evaporated milk to a boil in saucepan
16. Remove from heat, and pour over chocolate, whisking until smooth
17. Whisk in butter and vanilla extract
18. Pour filling into crust, and cool, then refrigerate 3 hours
19. Remove tart from pan, and serve

**Yummy and delicious**

Ingredients:

-1 stick (4 ounces) unsalted butter, chilled
-3/4 cup granulated sugar
-1/2 cup brown sugar
-1 large egg
-1 1/4 cups flour
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1 cup chocolate chips

1. Preheat the oven to 350 degrees F
2. Using an electric mixer, beat the butter with sugars until just combined and sandy (do not cream)
3. Mix in the egg until just combined, about 4 seconds
4. Add the flour, baking soda and salt and mix until just incorporated
5. Mix in the chocolate chips
6. On a large ungreased cookie sheet, drop heaping tablespoonfuls of dough a few inches apart
7. Bake until just golden around the edges, about 20 minutes
8. Transfer the cookie sheet to a rack to cool completely

Ingredients:

-1 1/2 cups graham cracker crumbs (12 cookie sheets)
-3 tablespoons butter, melted
-2 tablespoons 2% milk
-3 cups blackberries (fresh or frozen)
-1/4 cup fresh lemon juice
-1/4 teaspoon salt
-4 large egg whites
-1 cup plus 2 tablespoons sugar
-6 tablespoons water
-fresh blackberries for garnish

1. Combine first 3 ingredients in a bowl; toss with a fork until moist
2. Press into bottom and up sides of a 9-inch springform pan coated with cooking spray
3. Combine 3 cups blackberries and fresh lemon juice in a blender; process until smooth
4. Strain mixture through a sieve over a bowl’ discard solids
5. Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy
6. Combine sugar and 6 tablespoons water in a medium saucepan; bring to a boil
7. Cook, without stirring, until thermometer registers 250 degrees
8. Gradually pour the hot sugar syrup into egg white mixture, beating at medium speed, then at high speed, until stiff peaks form
9. Gently fold in blackberry mixture; pour into prepared crust
10. Cover and freeze 8 hours or overnight
11. Let stand 5 minutes at room temperature before serving
12. Garnish with fresh blackberries

Ingredients:

-3/4 cup flour
-1 cup regular oats
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-3/4 cup brown sugar
-1/4 cup butter, softened
-1 teaspoon vanilla extract
-1 large egg
-3/4 cup coarsely chopped dried strawberries
-1/3 cup white chocolate chips

1. Preheat oven to 350 degrees F
2. Lightly spoon flour into a measuring cups; level with a knife
3. Combine flour, oats, baking soda, and salt; stir with a whisk
4. Place sugar and butter in the bowl of a stand mixer; beat at medium speed until well blended (about 3 minutes)
5. Add vanilla and egg; beat well
6. Gradually add flour mixture, beating until blended
7. Add strawberries and chips; beat at low speed just until blended
8. Drop dough by tablespoonfuls onto baking sheets coated with cooking spray
9. Bake for 12 minutes or until lightly browned
10. Remove from oven and cool
11. Makes 2 dozen of cookies

Ingredients:

-2 1/2 tablespoons clarified butter
-2 peaches, sliced
-2 nectarines, sliced
-2 tablespoons fructose powder
-juice of 2 oranges
-1 sprig of fresh rosemary
-1 pomegranate
-1/2 cup pistachio nuts, coarsely chopped

1. Heat the butter in a skillet over low heat
2. Add the peaches and nectarines and heat through for 2 minutes
3. Add the fructose and leave to caramelize for 2-3 minutes
4. Add the orange juice and rosemary and simmer until the liquid begins to thicken, 5 to 6 minutes
5. Remove the pan from the heat
6. Meanwhile, cut the pomegranate into quarters and free the seed from the bitter pith
7. Divide the peaches and juice between 4 plates
8. Sprinkle the pomegranate seeds and pistachio nuts over the top

Ingredients:

-1 1/4 cups sugar
-1 cup flour
-8 tablespoons powdered cocoa
-2 teaspoons baking powder
-1/4 teaspoon salt
-1/2 cup milk
1/3 cup butter, softened
-1 1/2 teaspoons vanilla
-1/2 cup brown sugar
-1 1/4 cups hot coffee

1. Heat oven to 350 degrees F
2. In a medium bowl, combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt
3. Blend in milk, butter and vanilla and beat until smooth
4. Pour the batter into a 9-inch square pan
5. In a small bowl, combine remaining 1/2 cup sugar, 5 tablespoons cocoa and brown sugar; sprinkle over batter
6. Pour coffee over top
7. Do not stir
8. Bake 35 to 40 minutes or until center is set
9. Let cool

Ingredients:

-1 cup dried cranberries
-1/4 cup orange juice
-1 1/2 cups flour
-1 1/2 cups quick-cooking oats
-1 teaspoon Baking Powder
-1/4 teaspoon salt
-3/4 cup (1 1/2 sticks) margarine, softened
-1 1/2 cups brown sugar
-2 eggs
-4 squares Baker’s Semi-Sweet Baking Chocolate, coarsely chopped
-1/2 cup pecan pieces

1. Preheat oven to 350 degrees F
2. Combine cranberries and orange juice in a bowl
3. Microwave for 30 seconds
4. Let stand 10 minutes
5. Meanwhile, combine flour, oats, baking powder and salt; set aside
6. Beat margarine and sugar in a large bowl with electric mixer on medium speed until light and fluffy
7. Add eggs, 1 at a time, beating until well blended after each addition
8. Gradually add flour mixture, mixing well after each addition
9. Stir in cranberry mixture, chocolate and pecans
10. Spread dough into baking pan sprayed with cooking spray
11. Bake 20 to 22 minutes or until center is set
12. Cool completely before cutting into squares

Ingredients:

-8 1/2 Honey Maid Honey Grahams, broken in half
-6 squares Baker’s Semi Sweet Baking Chocolate
-1/2 cup creamy peanut butter
-3 squares Baker’s Premium White Baking Chocolate

1. Line 13×9 pan with foil, with ends of foil extending over sides of pan
2. Arrange grahams on bottom of pan, cutting as needed to completely cover bottom of pan; set aside
3. Microwave semi-sweet chocolate and peanut butter in medium bowl for 2 minutes, or until chocolate is completely melted when stirred
4. Stir until well blended
5. Pour over grahams, spread with spatula to cover completely
6. Repeat microwave melting steps with the white chocolate
7. Drop spoonfuls of the white chocolate over chocolate-covered grahams
8. Immediately cut through the chocolate mixtures with knife several times for stripe effect
9. Refrigerate at least 1 hour or until firm
10. Use foil handles to remove dessert from pan
11. Peel off foil
12. Cut into bars
13. Store in tightly covered container in refrigerator

Ingredients:

-1 package (8 squares) Baker’s Semi-Sweet Chocolate
-1/4 teaspoon peppermint extract
-1 sleeve Ritz Crackers (35 crackers)
-1 peppermint candy cane, crushed

1. Microwave chocolate in a small bowl as directed on package
2. Stir until completely melted
3. Blend in extract
4. Dip crackers in melted chocolate, completely coating crackers with chocolate
5. Carefully scrape off excess chocolate
6. Place on wax paper-covered baking sheets; sprinkle with crushed candy
7. Refrigerate 30 minutes or until chocolate is firm

Ingredients:

-1 3/4 cups flour
-1 cup sugar
-1 tablespoon Baking Powder
-1/4 teaspoon salt
-2 cups Post Raisin Bran Cereal
-1 cup milk
-1 egg, slightly beaten
-1/3 cup orange juice
-1/4 cup oil
-1 tablespoon grated orange peel
-1 cup cranberries, coarsely chopped
-1/2 cup chopped Pecans

1. Mix flour, sugar, baking powder and salt in large bowl
2. Mix cereal and milk in medium bowl; let stand 5 minutes
3. Stir in egg, juice, oil and peel
4. Add to flour mixture; stir just until moistened
5. Stir in cranberries and pecans
6. Pour into greased 9×5-inch loaf pan
7. Bake at 350°F for 1 hour and 15 minutes or until toothpick inserted in center comes out clean
8. Cool 10 minutes; remove from pan
9. Cool completely on wire rack

Ingredients:

-1 1/4 cups all-purpose flour
-1 1/4 cups whole-wheat pastry flour
-1 1/2 teaspoons baking powder
-1/2 teaspoon salt
-1/2 cup sugar
-2 tablespoons honey
-2 large eggs
-1/4 cup olive oil
-1 teaspoon lemon zest
-1 tablespoon lemon juice
-1 teaspoon vanilla extract
-1 cup unsalted, shelled pistachios

1. Preheat oven to 350 degrees F
2. In a medium bowl, whisk together the all-purpose and whole-wheat flours, the baking powder and salt
3. In a large bowl beat together the sugar, honey, eggs, oil, zest, lemon juice and vanilla extract until well combined
4. In batches add the dry ingredients until the mixture forms a dough; stir in the pistachios
5. Transfer the dough to a floured work surface and knead several times
6. Shape into a log about 10 inches long and 3 inches wide
7. Transfer to a parchment lined baking sheet and bake for 25 minutes
8. Transfer to a wire rack and let cool for 15 minutes
9. With a serrated knife, cut 1/2-inch diagonal slices
10. Arrange on the baking sheet and bake 10 minutes
11. Turn the cookies over and bake the biscotti until golden 5 to 10 minutes longer
12. Transfer to a wire rack to cool

Ingredients:

-2 cups white whole-wheat flour
-2 teaspoons baking powder
-1/2 teaspoon sea salt
-1 1/4 cups chopped toasted walnuts
-1 tablespoon fine espresso powder
-6 tablespoons unsalted butter, at room temperature
-3/4 cup natural cane sugar
-2 large eggs
-2 teaspoons vanilla extract
-1 cup plain yogurt
-1 1/2 cups mashed overripe bananas (about 3 large bananas)

1. Heat the oven to 375 degrees F
2. Line 12 muffin cups with paper liners
3. Combine the flour, baking powder, salt, 3/4 cup of the walnuts, and the espresso powder in a bowl and whisk to combine
4. In a separate bowl, cream the butter until light and fluffy
5. Beat in the sugar and then the eggs, one a time
6. Stir in the vanilla, yogurt, and mashed bananas, then briefly and gently mix in the dry ingredients
7. Spoon into the prepared muffin tin, top with the remaining 1/4 cup walnuts, and bake until golden, about 25 minutes
8. Fill the cups two-thirds full for regular muffins or to the brim for a big-topped version
9. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely

Ingredients:

-1 (14 oz) can coconut milk
-1 1/4 cups milk
-1/3 cup light-colored natural cane sugar
-1 1/2 tablespoons agar flakes (or 3/4 teaspoon agar powder)

Berry Coulis:
-1 cup fresh raspberries
-1 cup fresh blackberries
-1/4 cup natural cane sugar
-juice of 1/2 lemon

1. To make the panna cotta, lightly oil 6 ramekins and set aside
2. Place the coconut milk, milk, sugar, and agar flakes in a pan
3. Stir, then let rest for 10 minutes to allow the agar to soften and start to dissolve; this is particularly important if you are using flakes
4. Very slowly, bring the ingredients to a gentle simmer and continue to simmer for a few minutes, until the agar is incorporated
5. If it does not completely dissolve, pour the mixture through a strainer, pushing the undissolved agar through as well
6. Pour into the prepared ramekins and chill until set, about 1 hour

To make the coulis, combine the berries, sugar, and lemon juice in a small saucepan, bring to a simmer, then remove from the heat. Mash the berries a bit, then chill.

Serve the panna cotta either in the ramekins or turned out carefully onto small plates; top with the berry coulis

Ingredients:

-1 cup butter, softened
-2/3 cup white sugar
-1/2 teaspoon almond extract
-2 cups all-purpose flour
-1/2 cup seedless raspberry jam
-1/2 cup confectioners’ sugar
-3/4 teaspoon almond extract
-1 teaspoon milk

1. Preheat oven to 350 degrees F
2. In a medium bowl, cream together butter and white sugar until smooth
3. Mix in 1/2 teaspoon almond extract
4. Mix in flour until dough comes together
5. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets
6. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves
7. Bake for 14 to 18 minutes in preheated oven, or until lightly browned
8. Let cool 1 minute on the cookie sheet
9. In a medium bowl, mix together the confectioners’ sugar, 3/4 teaspoon almond extract, and milk until smooth
10. Drizzle lightly over warm cookies

Ingredients:

-2 1/4 cups flour
-1 teaspoon baking soda
-1/4 teaspoon salt
-1 cup packed brown sugar
-1/4 granulated sugar
-1/2 cup butter, softened
-1 teaspoon vanilla extract
-2 large egg whites
-1/2 cup chocolate chips

1. Preheat oven to 350 degrees F
2. Lightly spoon flour into dry measuring cups, level with a knife
3. Combine flour, baking soda, and salt, stirring with a whisk
4. Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended
5. Add vanilla and egg whites; beat 1 minute
6. Add flour mixture and chips; beat until blended
7. Drop dough by tablespoons 2 inches apart onto baking sheets coated with cooking spray
8. Bake for 10 minutes

*chewy texture/rich flavor*

Ingredients:

-1/2 cups chilled whipping cream
-3/4 cup sugar
-1 (8-ounce) container mascarpone cheese
-1 (15-ounce) can pure pumpkin
-1/4 teaspoon cinnamon
-1/4 teaspoon cloves
-1/4 teaspoon nutmeg
-2 (3-ounce each) packages halved ladyfingers
-4 tablespoons rum
-2 ounces crushed amaretti cookies

1. Beat whipping cream and sugar until peaks form
2. Add mascarpone cheese, pumpkin, and spices; beat just until filling is smooth
3. Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 1 package ladyfingers, overlapping and crowding to fit
4. Sprinkle with 2 tablespoons rum
5. Spread half of filling over ladyfingers
6. Repeat with second package ladyfingers, remaining 2 tablespoons rum, and remaining filling
7. Wrap tightly in plastic, then foil
8. Chill overnight
9. To unmold, run knife around inside edge of pan
10. Release pan sides; sprinkle with amaretti cookies

Ingredients

-2 cups oat flour
-3/4 teaspoon baking soda
-1 teaspoon cinnamon
-4 medium overripe bananas
-1/4 cup sunflower seeds
-1/4 cup chopped dates

1. Preheat the oven to 350ºF
2. Line a baking sheet with parchment and spray with nonstick spray
3. Pour the oat flour into a mixing bowl and add the baking soda and cinnamon
4. Put the peeled, overripe bananas into the blender and blend until completely smooth
5. Add to the oat mixture along with the sunflower seeds and dates, and mix until well combined
6. Use a 1-ounce cookie scoop to place spoonfuls of the cookie dough on the baking sheet
7. Bake for 12 minutes
8. Cool cookies on a wire rack and store in an airtight container in the refrigerator

Ingredients:

-20 OREO Chocolate Sandwich Cookies, crushed (about 2 cups)
-3 tablespoons butter, melted
-4 packages (8 oz. each) Cream Cheese, softened
-1/2 cup sugar
-1 teaspoon vanilla
-1 cup Sour Cream
-4 eggs
-6 squares BAKER’S Semi-Sweet Baking Chocolate, melted, cooled

1. Preheat oven to 325°F
2. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan
3. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan; bake 10 minutes
4. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended
5. Add sour cream; mix well
6. Add eggs, one at a time, beating on low speed after each addition just until blended
7. Remove 1 cup of the batter; set aside
8. Stir melted chocolate into remaining batter in large bowl; pour over crust
9. Top with spoonfuls of the remaining 1 cup plain batter; cut through batters with knife several times for swirled effect
10. Bake 40 minutes or until center is almost set
11. Refrigerate at least 4 hours or overnight
(Use foil handles to lift cheesecake from pan before cutting to serve)

Ingredients:

-1 1/2 cups whole-wheat flour
-3/4 cup sugar
-1 1/2 teaspoon baking powder
-2 teaspoons cinnamon
-1/2 cup milk
-1/3 cup butter, melted
-1 egg, slightly beaten
-1 cup finely chopped apples

1. Heat oven to 375°F
2. Combine flour, sugar, baking powder and cinnamon in medium bowl
3. Add all remaining ingredients
4. Stir just until flour is moistened
5. Spoon batter into muffin liners
6. Bake 18-23 minutes

Ingredients:

-11 whole Honey Maid Honey Grahams, crushed (about 1-1/2 cups crumbs)
-1/4 cup butter, melted
-1 package (8 oz.) BAKER’S Semi-Sweet Baking Chocolate, chopped
-1 1/2 cups Flake Coconut
-1/2 cup Walnut Pieces
-1/2 cup raisins
-1 can (14 oz.) sweetened condensed milk

1. Preheat oven to 350°F
2. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan
3. Mix graham crumbs and butter; press firmly onto bottom of prepared pan
4. Sprinkle chocolate, coconut, walnuts and raisins over crust
5. Pour condensed milk evenly over ingredients in pan
6. Bake 25 to 30 minutes or until lightly browned
7. Cool in pan
8. Lift dessert from pan using foil handles
9. Cut into 32 bars to serve

Ingredients:

-1 1/2 cups crushed Nilla Wafers (about 50 wafers)
-1 cup chopped Pecans, divided
-1/4 cup butter, melted
-4 packages (8 oz. each) Cream Cheese, softened
-1/2 cup sugar
-1 cup Sour Cream
-3 tablespoons flour
-1 tablespoon vanilla
-4 eggs
-1/4 cup caramel ice cream topping

1. Preheat oven to 325°F
2. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles
3. Mix wafer crumbs, 1/2 cup of the pecans and the butter
4. Press firmly onto bottom of prepared pan
5. Refrigerate until needed
6. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended
7. Add sour cream, flour and vanilla; mix well
8. Add eggs, one at a time, mixing on low speed after each addition just until blended
9. Pour over crust
10. Bake 45 minutes or until center is almost set; cool completely
11. Refrigerate 4 hours or overnight
12. Lift out of pan onto cutting board, using foil handles
13. Drizzle with topping and remaining 1/2 cup pecans
14. Let stand until topping is set

Ingredients:

-1 cup flour
-1 cup old-fashioned oats
-1/2 teaspoon baking soda
-1/2 teaspoon Baking Powder
-1/4 teaspoon salt
-1/2 cup butter, softened
-1/2 cup granulated sugar
-1/2 cup firmly packed brown sugar
-1/2 cup peanut butter
-1 egg
-1 teaspoon vanilla
-6 squares BAKER’S Semi-Sweet Baking Chocolate, coarsely chopped

1. Preheat oven to 375°F
2. Mix flour, oats, baking soda, baking powder and salt; set aside
3. Beat butter, sugars and peanut butter in large bowl with electric mixer on medium speed until light and fluffy
4. Add egg and vanilla; mix well
5. Gradually add flour mixture, mixing until well blended after each addition
6. Stir in chocolate
7. Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets
8. Bake 10 to 12 minutes or until lightly browned

Ingredients:

-1 cup whole-wheat pastry flour
-1 cup flour
-2 teaspoons baking powder
-3 tablespoons poppy seeds
-1/4 cup light brown sugar
-2 eggs
-1 teaspoon vanilla extract
-2/3 cup nonfat yogurt
-1/4 cup canola oil
-1 tablespoon finely grated orange zest
-1/4 cup orange-juice concentrate

Glaze:
-1/4 confectioners’ sugar
-1 tablespoon frozen orange-juice concentrate

1. Preheat oven to 350 degrees F
2. Line a 12-inch muffin baking tin with paper cupcake liners
3. In a large bowl, sift together both flours, baking powder, and poppy seeds
4. In another mixing bowl, whisk together brown sugar, eggs, vanilla, yogurt, oil, orange zest, and orange-juice concentrate
5. Using a rubber spatula, fold the wet ingredients into the dry, just enough to combine
6. The batter will be very thick
7. Divide the batter among the muffin cups with a tablespoons, filling each about two-thirds
8. Bake for 25 to 30 minutes, until lightly browned and a toothpick inserted into the center of a muffin comes out dry
9. Cool on a wire rack
10. Blend confectioners’ sugar with the orange-juice concentrate
11. Drizzle over muffins and serve

Ingredients:

-1 package (18 1/4 ounces) white cake mix
-1 package (10 ounces) frozen sweetened raspberries, thawed
-2 cups heavy whipping cream
-1 carton (8 ounces) Mascarpone cheese
-3/4 cup sugar
-2 tablespoons orange juice
-1/2 teaspoon grated orange peel
-2 cups fresh raspberries

1. Prepare and bake cake according to package directions, using two greased round baking pans
2. Cool on a wire rack for 1 hour
3. Press sweetened raspberries through a sieve; discard seeds
4. Set raspberry puree aside
5. In a small mixing bowl, beat cream until stiff peaks form
6. In a large mixing bowl, beat the Mascarpone cheese, sugar, orange juice and orange peel
7. Fold in whipped cream
8. Split each cake into two horizontal layers
9. Place bottom layer on a serving plate
10. Brush with about 1/4 cup raspberry puree
11. Spread with a bout 1 cup cream mixture; top with 1/2 cup fresh raspberries
12. Repeat layers three times
13. Refrigerate until serving

Ingredients:

Espresso Drizzle:
-1/2 cup water
-2 tablespoons sugar
-2 tablespoons instant espresso granules
-2 tablespoons Kahlua
-
Filling:
-1 (8 oz) cream cheese, softened
-1 (3.5 oz) mascarpone cheese
-1/3 cup sugar
-1/4 cup brown sugar
-2 tablespoons Kahlua

-24 ladyfingers (2 {3oz} packages)
-1 1/2 teaspoons unsweetened cocoa
-1/2 ounce bittersweet chocolate, grated

1. To prepare espresso drizzle, combine first 3 ingredients in a small saucepan over medium-high heat; bring to a boil
2. Cook one minute, stirring occasionally
3. Remove from heat; stir in 2 tablespoons Kahlua; cool completely
4. To prepare filling, combine cheeses in a large bowl, and beat with a mixer at medium speed until smooth
5. Add 1/3 cup sugar, brown sugar, and 2 tablespoons Kahlua; beat at medium speed until well blended
6. Split ladyfingers in half lengthwise
7. Arrange 24 ladyfingers halves, cut sides up, in the bottom of an 8-inch square baking dish
8. Drizzle half of espresso drizzle over ladyfinger halves
9. Spread half of filling over ladyfinger halves, and repeat procedure with remaining ladyfinger halves, espresso drizzle, and filling
10. Combine 1 1/2 teaspoons cocoa and chocolate; sprinkle evenly over top of filling
11. Cover and chill for 4 hours

**my favorite version**

Ingredients:

-3/4 cup slivered almonds, divided
-1 cup flour
-1 tablespoon grated lemon zest
-3/4 teaspoon baking soda
-1/4 teaspoon salt
-3 large eggs, separated
-1/4 cup canola oil
-3/4 cup honey

-8 oz cream cheese, softened
-1/2 cup honey

1. Preheat oven to 325 degrees F
2. Coat 2 9-inch round pans with oil, and dust with flour
3. Spread 1/2 cup almonds on baking sheet, and toast 10 minutes, or until light brown
4. Chop remaining 1/4 cup almonds to a powder in food processor
5. Combine flour, lemon zest, baking soda, salt, and ground almonds in large bowl
6. Whisk together egg yolks, oil, and honey in separate bowl
7. Fold in flour mixture
8. Beat egg whites with electric mixer until stiff peaks form
9. Fold egg whites into batter
10. Divide between prepared pans; bake 15 to 18 minutes, or until toothpick inserted in the center comes out clean
11. Cool 10 minutes, then unmold and cool on wire rack
12. Blend cream cheese and honey in food processor until creamy; chill 30 minutes
13. Place one almond cake layer on plate, rounded side down, and spread with 3/4 cup of cream cheese mixture
14. Place remaining layer on top, rounded side up, and spread remaining cream cheese mixture on top, letting it drizzle down the sides
15. Sprinkle with almonds

Ingredients:

Crust:
-1 package graham crackers (1/3 lb)
-1/4 cup honey
-2 tablespoons butter, cut into small pieces

Filling:
-1 1/2 cups pecan halves
-4 large eggs
-1 cup honey
-2 tablespoons butter, melted
-1 teaspoon vanilla extract
-1/8 teaspoon salt

1. To make crust: preheat oven to 325 degrees F
2. Coat 9-inch square baking pan with cooking spray
3. Pulse graham crackers several times in a food processor until fine
4. Add honey and butter, and blend until crumbly
5. Press into prepared pan, making crust come 3/4 inch up sides of pan
6. Bake 10 minutes
7. To make filling: spread pecans on baking sheet
8. Bake 5 to 7 minutes, or until toasted
9. Whisk eggs in large bowl, then whisk in honey, butter, vanilla, and salt
10. Spread pecans over crust, then pour egg mixture over pecans
11. Bake 25 to 30 minutes, or until filling is set and puffed around edges
12. Cool before cutting into squares
13. Store in refrigerator

Ingredients:

-25 chocolate wafer cookies
-3 tablespoons unsalted butter, melted
-1 quart low-fat coffee ice cream
-1/2 cup dry-roasted peanuts, chopped
-1 1/2 cups chocolate syrup, warmed

1. Preheat oven to 350 degrees F
2. Pulse cookies to fine crumbs in food processor
3. Transfer to bowl, and stir in butter
4. Press into pie pan, packing crumbs evenly across bottom and up sides
5. Bake 8 minutes, then cool
6. Soften ice cream 30 minutes in refrigerator
7. Spread in cooled piecrust
8. Sprinkle with peanuts, cover with foil, and freeze until firm
9. Slice, and serve drizzle with chocolate sauce

Ingredients:
-1 1/2 cups whole wheat flour
-1 teaspoon baking soda
-1 cup butter
-3/4 cup sugar
-3/4 cup brown sugar
-1 egg
-1 teaspoon vanilla extract
-2 cups oatmeal
-1 cup chocolate chips
-1 cup sweetened dried cranberries
-1 cup toffee bits

1. Preheat oven to 350 degrees
2. Sift together flour and baking soda and set aside
3. Cream butter and sugars together well and add egg and vanilla extract
4. Mix in flour and baking soda until well blended and gradually blend in oatmeal, chocolate chips, sweetened dried cranberries, and toffee bits
5. Drop by rounded tablespoonfuls on parchment-lined baking sheet and bake for 8 to 10 minutes

Ingredients:

-3/4 stick unsalted butter
-1 cup whole milk
-2 large eggs
-1 1/3 cups all-purpose flour
-1/3 cup unsweetened cocoa powder
-1/3 cup packed brown sugar
-1 1/2 teaspoons baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1 1/4 cup dried (or canned) sour cherries
-melted chocolate for garnish
-cherries for garnish

1. Preheat oven to 400°F
2. Heat butter and milk in a saucepan over low heat, stirring constantly, for 3 minutes
3. Remove from heat and cool 15 minutes
4. Add eggs and whisk until smooth
5. Whisk together flour, cocoa, brown sugar, baking powder, baking soda, and salt in a medium bowl until combined well
6. Add milk mixture and stir until just combined
7. Stir cherries
8. Divide among 12 greased muffin cups
9. Bake until a tester comes out clean, 14 to 18 minutes
10. Cool in pan on a rack 5 to 10 minutes
11. Garnish with melted chocolate and cherry on top

Ingredients:

-18 macaroons, crushed
-1/4 cup butter, melted
-3/4 cup hot fudge ice cream topping
-26 snack-size Mounds or Almond Joy candy bars
-1 quart vanilla ice cream, softened
-1 quart strawberry ice cream, softened
-1/4 cup sliced almonds, toasted

1. In a small bowl, combine cookie crumbs and butter
2. Press onto the bottom of a greased 10-inch spingform pan
3. Freeze for 15 minutes
4. In a bowl, heat hot fudge topping on high for 15-20 seconds or until pourable; spread over crust
5. Arrange candy bars around the edge of pan
6. Freeze for 15 minutes
7. Spread vanilla ice cream over fudge topping, freeze for 30 minutes
8. Spread strawberry ice cream over vanilla layer, sprinkle with almonds
9. Cover and freeze until firm
10. Remove from the freezer 10 minutes before serving

Ingredients:

-1 package Pepperidge Farm Frozen Puff Pastry Shells
-1 package (about 3 1/2 oz.) chocolate instant pudding mix
-1 1/2 cups cold milk
-1 cup thawed frozen whipped topping
-Whipped topping for garnish (optional)
-berries for garnish (optional)

1. Bake pastry shells according to package directions
2. Remove from baking sheet and cool on wire rack
3. Prepare pudding mix according to package directions using 1 1/2 cups milk
4. Fold in whipped topping
5. Refrigerate 30 minutes
6. Spoon about 1/2 cup pudding mixture into each pastry shell
7. Garnish with whipped topping and berries

Ingredients:

-1 package (10 ounces) Pepperidge Farm Frozen Puff Pastry Shells
-2 bars (1 ounce each) dark chocolate
-2 teaspoons instant espresso powder
-1 teaspoon water
-1 cup heavy cream
-1 tablespoon sugar
-1/2 cup candy toffee bits
-Ground cinnamon

1. Heat the oven to 400°F
2. Bake and cool the pastry shells according to the package directions
3. Finely chop 1 chocolate bar
4. Shave the remaining chocolate bar with a vegetable peeler to make chocolate curls
5. Set aside
6. Stir the espresso powder and water in a medium bowl until dissolved
7. Add the cream and sugar
8. Beat with an electric mixer at high speed until stiff peaks form
9. Fold the toffee bits and the chopped chocolate into the cream
10. Divide the mixture among the pastry shells
11. Sift the cinnamon over the filling and top with the chocolate curls
12. Cover and refrigerate the shells for at least 1 hour before serving

Ingredients:

-1 package Pepperidge Farm Frozen Puff Pastry Shells
-1/3 cup all-purpose flour
-2 tablespoons sugar
-1/4 teaspoon ground cinnamon
-2 tablespoons butter, melted
-1 can (21 oz.) fruit pie filling (blueberry, cherry or strawberry)

1. Bake 6 pastry shells according to package directions
2. Mix flour, sugar, cinnamon and butter until crumbs form
3. Spoon about 1/3 cup pie filling into each pastry shell
3. Top with crumb mixture
4. Bake at 400°F for 5 minutes
5. Let cool
6. Serve warm

Ingredients:

-1 package Pepperidge Farm Frozen Puff Pastry Shells
-1/2 cup seedless raspberry jam
-1 teaspoon fresh lemon juice
-3 cups fresh or frozen berries (sliced strawberries, blueberries, raspberries)
-nonfat plain yogurt

1. Bake pastry shells according to package directions
2. Let cool and discard pastry tops
3. Heat jam in saucepan until melted
4. Remove from heat
5. Stir in lemon juice and berries
6. Serve in pastry shells
7. Top with yogurt

Ingredients:

-1 1/2 cups sliced fresh strawberries
-1 1/2 cups fresh blueberries
-1 cup cubed cantaloupe
-4 scoops raspberry sherbet
-1 cup lemon-lime soda

1. Combine strawberries, blueberries and cantaloupe; divide among 4 dessert cups
2. Top each with a scoop of sherbet
3. Drizzle with soda
4. Serve immediately

Ingredients:

-1 cup (2 sticks) unsalted butter, softened
-1 cup brown sugar
-1 teaspoon vanilla
-2 cups flour
-1/8 teaspoon salt
-6 oz Baker’s Semi-Sweet Baking Chocolate, chopped
-1 cup chopped pecans

1. Preheat oven to 350 degrees F
2. Beat butter, sugar and vanilla with electric mixer on medium speed until well blended
3. Mix flour and salt in separate bowl
4. Add to butter mixture; mix well
5. Stir in chocolate and pecans
6. Press mixture into ungreased baking pan
7. Bake 20-25 minutes or until lightly browned
8. Cool 5 minutes
9. Cut into 40 bars while still warm

Ingredients:

-1 package (16 oz) pound cake mix
-3/4 cup shredded carrots
-1 tablespoon ground ginger
-1 teaspoon ground cinnamon, divided
-1/2 cup walnut pieces, toasted
-1 package (8 oz) Philadelphia cream cheese, softened
-2 cups Cool Whip whipped topping, thawed

1. Preheat oven to 350 degrees F
2. Prepare cake batter as directed on package; stir in carrots, ginger, 3/4 teaspoon of the cinnamon and walnuts
3. Spoon batter into 24 paper-lined medium muffin cups
4. Bake 15-18 minutes
5. Beat cream cheese in medium bowl with wire whisk until smooth
6. Gently stir in whipped topping
7. Spread over tops of cupcakes
8. Sprinkle with reserved 1/4 teaspoon cinnamon
9. Refrigerate until ready to serve

Ingredients:

-24 Oreo Chocolate Sandwich Cookies, crushed (about 2 cups)
-1/2 stick butter, melted
-4 packages (8 oz each) Philadelphia cream cheese, softened
-1 cup sugar
-2 tablespoons flour
-1 teaspoon vanilla
-1 package (8 squares) Baker’s Semi-Sweet Baking Chocolate, melted, slightly cooled
-4 eggs

1. Preheat oven to 325 degrees F
2. Mix crumbs and butter; press firmly onto bottom of a baking pan; bake 10 minutes
3. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended
4. Add melted chocolate; mix well
5. Add eggs, 1 at a time, mixing on low speed after each addition just until blended
6. Pour over crust
7. Bake 45-50 minutes or until center is almost set
8. Refrigerate at least 4 hours or overnight
9. Cut into 32 squares to serve